Greek Chicken Nachos

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


  • 4 chicken breast, boneless, skinless
  • 1 tablespoon creole seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano, dried, crushed
  • 1/2 tablespoon black pepper
  • 4 cloves garlic, minced
  • 6 oz. Chobani Greek yogurt, plain
  • 4 tablespoons extra virgin olive oil
  • 1 lemon, zested, juiced
  • extra virgin olive oil to cook chicken

For the Nachos:

  • 12 corn tortillas, cut into 4 pieces
  • 1 cup feta cheese, crumbled
  • 1 cup mozzarella cheese, grated
  • 1/2 cup parmesean cheese, grated
  • 1 cup olives, sliced
  • 1 cup peperoncini, sliced
  • 1 cup grape tomatoes, sliced in half
  • cooked chicken, chopped
  • salt
  • cooking grease for tortillas
  • Greek yogurt, plain for garnish


  1. Preheat oven to broil.
  2. To prepare the chicken, rinse chicken and pat dry. Place all ingredients in a large bowl and mix well. Allow chicken to marinate in the refrigerator for at least thirty minutes.
  3. Add about 2 tablespoon of olive oil to a skillet over medium heat, add chicken and cook for about 5-6 minutes per side or until no longer pink. Remove chicken from pan and set aside.
  4. Prepare tortillas by heating cooking oil in a pan over medium heat. Fry tortillas about 2 minutes are until golden brown, remove from pan, drain, sprinkle a pinch of salt and repeat.
  5. Place all tortillas on a baking sheet, top with cheese, chicken, olives, and peperoncini. Broil for about 3-5 minutes, or until cheese melts. Top with sliced tomatoes, sprinkle parmesean cheese and enjoy!


  • Serving Size: 4
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